CARROT & CAULIFLOWER SOUP
This is the most comforting, thick, sweet soup for snowy days. Carrot and cauliflower is a nice combo of flavours in soup. Best served with toasted bread or bagel.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: American
Keyword: carrot cauliflower soup, carrot soup, carrot soup recipe, vegetable potage
Servings: 6 portions
Author: Julia
- 1 medium onion chopped
- 2 tablespoons of butter
- 3 cups carrots peeled and sliced
- 1 medium cauliflower cut in pieces
- 1 cup potatoes peeled and cubed
- 6 cups chicken broth
- 3 pieces bay leaves
- 5 pieces of allspice
- salt and peeper to season
- 1 cup heavy cream
In a saucepan, over medium heat, sweat the onions, add potatoes and carrots. Continue to cook on medium heat, until the vegetables are lightly brown.
Add allspice, bay leaves, chicken broth, cauliflower, salt and pepper and boil for 20-30 minutes or until all vegetables are tender. Let cool down for a few minutes.
Take out the allspice and bay leaves. Pour the soup into the blender or use a hand blender to blend the vegetable soup. Blend for 5 minutes, or until the soup has a smooth texture. Pour back the soup in a saucepan and add heavy cream. Reheat to serve it warm. Season more with salt and pepper, if needed.